GF Vegan Pumpkin Banana Oat Protein Pancakes

October 6, 2020
Each year this time I feel like providing my body extra nutritional support so I can stay safe and healthy during the cold and flu season. One of the best ways to do this is with herbal remedies and teas, another is with food.

Protein pancakes are a great start your autumn days, as they boost your natural metabolism, your vitality and energy, which is very useful as we tend to feel lethargic, tired or even exhausted around this time (or at lest me, for sure). It also helps to reduce insulin levels.

Pumpkins are wonderful to boost your protein pancakes with as they are highly nutritious and also very high in beta-carotene, a carotenoid that your body turns into vitamin A. Besides being packed with vitamins (A, C, B2, E) and minerals (potassium, copper manganese, iron), pumpkin is also relatively low in calories.

Oats are another ingredient which is highly nutritious so it's worth to make it a base of your autumnal breakfast dishes. They are among the healthiest grains on earth. They are a good source of carbs and fiber, including the powerful fiber beta-glucan, they are also loaded with important vitamins (B1, B5), minerals and antioxidant plant compounds such as manganese phosphorus, magnesium, copper, iron, zinc and folate.

Bananas also contain many important ingredients. They contain a fair amount of fiber, as well as several antioxidants. Also boasts potassium, Vitamin B6 and C, magnesium, copper, manganese.
pumpkin banana protein pancakes

GF Vegan Pumpkin Banana Oat Protein Pancakes

Recipe Type: Breakfast
utensils YIELDS 6-8 pancakes
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  • 1 large ripe banana
  • 1/2 cup oats
  • 1/2 cup GF flour blend
  • 1/2 cup almond milk
  • 1 tsp vanilla extract
  • 2-3 tbs pumpkin puree
  • 1 tsp pumpkin spice
  • to cook oil or vegan butter
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Directions

1. In a large mixing bowl mix together GF flour blend with the pureed banana and pumpkin puree, oats, spices, vanilla extract and almond milk. Depending how ripe and big your banana is, your might need a little less or more. The blend has to be sticky but not too thick cos then the middle of your pancakes won’t cook or if it turns out too runny, it won’t hold the shape.

2. Once the mixture is done, heat up a frying pan over medium heat and using a tiny dash of oil or vegan butter/margarine start to transfer about one large spoon of the dough to the pan, shape it round and fry for about 4-5 minutes each side until it turn golden brown. Repeat until you’re out of mixture.

You can serve it with spices pumpkin puree on side, or vegan whipped cream, maple syrup or cinnamon on top.

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Photo: Imola Toth


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